Beef Stew

Title:
Beef Stew

Yield:
6 Servings

Categories:
Main
Dishes,
Meats,
Appetizers,
Microwave




Ingredients:





     4 tb Vegetable oil


   1/4 c  Flour


          Salt and pepper


     2 lb Boneless lean beef chuck,


          -cut into 1-inch cubes


 2 1/2 c  Water


     2    Bay leaves


     2 ts Salt


   1/4 ts Pepper


     1    Clove garlic,peeled & crushd


     3 md Carrots, peeled and


          -thinly sliced


     6 md Potatoes, peeled and cubed


     2    Stalks celery, cut in


          -1/2-inch slices


   1/2 c  Catsup


     3 tb To 6 T flour


   3/4 c  Cold water


   1/2 ts To 1 t brown bouquet sauce


          -(optional)


    10 oz Frozen peas,partially thawed






 1. Heat 2 tablespoons of oil in a large skillet over moderate heat on a


 conventional range. 2. Combine flour and salt and pepper to taste in a


 plastic or paper bag. Shake meat cubes in seasoned flour to coat. 3. Brown


 beef cubes, a few at a time, on all sides in hot oil. Add the remaining 2


 tablespoons of oil as needed. 4. Transfer browned beef cubes into a deep,


 3-quart, heat-resis- tant, non-metallic casserole. Add the 2 1/2 cups of


 water, bay leaves, the 2 teaspoons of salt, the 1/4 teaspoon pepper and the


 garlic. Heat, uncovered, in Microwave Oven 10 minutes. Stir after 5


 minutes. Skim any foam that may form. 5. Add carrots, potatoes, celery and


 catsup. Stir to combine. Heat, covered, in Microwave Oven 25 to 30 minutes


 or until meat and vegetables are tender. 6. While beef and vegetables are


 cooking, combine the 6 table- spoons flour and the 3/4 cup of water in a


 small bowl. 7. Remove bay leaves from stew. 8. Gradually stir the flour


 mixture into the stew. If desired add brown bouquet sauce, a little at a


 time until desired color is reached. CAUTION: Color will deepen as stew


 cooks. 9. Add peas and heat, covered, 3 to 5 minutes or until sauce is


 thickened and peas are hot.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini